Ligurian Focaccia Recipes

ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}

Steps:

• In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
• If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
• Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
• Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
• Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
• Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
• Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
• Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.

LIGURIAN FOCACCIA

Steps:

• Grease a 10-15 inch jelly-roll pan generously with olive oil.
• Make the dough: stir the salt into the flour and rub in the lard or oil with your hands, making sure it is evenly absorbed by the flour.
• Whisk the yeast into the water and use a large rubber spatula to stir the yeast mixture into the flour mixture; stir vigorously to make an evenly moistened dough that is not necessarily very smooth.
• Cover the bowl with plastic wrap; let dough rise at room temperature until it is doubled in bulk, about 1 hour.
• Once the dough has risen, scrape it onto the prepared pan and spread it evenly with the palms of your hands; if the dough resists, set the pan aside for 5 minutes to let the dough relax a little, then continue.
• Cover dough with oiled plastic wrap and let the dough rise in the pan until it is puffy; about 30 minutes.
• About 15 minutes before you are ready to bake, set a rack in the lowest level of the oven; preheat oven to 425°.
• Use your index finger to dimple the dough at 1 ½ inch intervals; drizzle with the olive oil and sprinkle with the salt.
• Bake the foccacia until it is deep golden in color, about 30 minutes.
• Before removing the focaccia from the oven, use a spatula to lift the focaccia to make sure the bottom is well-colored and done.
• Slide the focaccia from the pan onto a rack to cool.
• Cut the focaccia into 2- to 3-inch squares; best eaten on the day it is made.